dc.contributor.author | Gandrala, Satya Prahlad | |
dc.date.accessioned | 2016-09-07T05:33:54Z | |
dc.date.available | 2016-09-07T05:33:54Z | |
dc.date.issued | 1986 | |
dc.identifier.govdoc | NB11315 | |
dc.identifier.uri | http://www.idr.iitkgp.ac.in/xmlui/handle/123456789/6967 | |
dc.language.iso | en | en |
dc.publisher | IIT , Kharagpur | en |
dc.subject | Dry Basis | en |
dc.subject | Nanometers | en |
dc.subject | Angstrom | en |
dc.subject | Amylose Solubility | en |
dc.subject | Water Soluble Protein | en |
dc.title | Pressure Parboiling of Paddy with Special Reference to Changes in Starch, Protein and Fat | en |
dc.type | Thesis | en |